Tuna Pasta Bake
Operation Transformation
Operation Transformation
Recipe - Beacon Court
Tuna Pasta Bake
Prep Time10 Minutes
Servings2
Cook Time30 Minutes
Calories630
Ingredients
150g wholewheat pasta shapes (such as fusilli or penne)
1 small onion
1 celery stick
140g mushrooms
15g packet flat-leaf parsley
2 tablespoons softened butter
2 tablespoons plain flour
300ml low fat milk (1.5% fat)
1 teaspoon mustard
200g frozen peas or petit pois
280g tinned tuna in spring water, drained
2 tablespoons panko breadcrumbs
Directions
INGREDIENTS
- 150g wholewheat pasta shapes (such as fusilli or penne)
- 1 small onion
- 1 celery stick
- 140g mushrooms
- 15g packet flat-leaf parsley
- 2 tablespoons softened butter
- 2 tablespoons plain flour
- 300ml low fat milk (1.5% fat)
- 1 teaspoon mustard
- 200g frozen peas or petit pois
- 2 x 142g tins of tuna in spring water, drained
- 2 tablespoons panko breadcrumbs
METHOD
- Preheat the oven to 200°C (400°F), gas mark 6.
- Cook the pasta in a large pan of boiling water with a pinch of salt (optional) for 6 minutes until almost but not quite cooked through.
- Meanwhile, cut the onion in half, then peel and dice. Trim the celery and dice. Cut the mushrooms into slices. Strip the parsley from the stalks and finely chop.
- Melt half the butter in a large non-stick frying pan over a medium heat. Saute the onion, celery and mushrooms for 2-3 minutes until softened.
- Stir in the flour and cook for 1 minute, stirring. Gradually add the milk, stirring to combine.
- Cook the sauce for 3 minutes until thickened. Stir in the mustard and season with salt (optional) and pepper.
- Drain the pasta and fold into the sauce and then stir in the peas or petit pois and two thirds of the parsley.
- Finally, gently fold in the tuna, trying not to break it up too much. Transfer into a small baking dish.
- Melt the rest of the butter in a small pan or in the microwave and stir in the panko breadcrumbs with the rest of the parsley.
- Scatter over the tuna pasta mixture and bake for 15-20 minutes until bubbling and golden. Serve straight to the table.
Note: Calories listed are an estimate and may differ depending on brand. Always check the packaging for specific calorie count.
10 minutes
Prep Time
30 minutes
Cook Time
2
Servings
630
Calories
Shop Ingredients
Makes 2 servings
Dunnes Stores Wholewheat Fusilli 500g
€1.19€2.38/kg
Dunnes Stores 3 Fresh Large Onions
€1.49€0.50 each
Dunnes Stores Fresh Celery
€0.99
Dunnes Stores Irish Closed Cup Mushrooms 250g
€1.15€4.60/kg
Dunnes Stores Irish Herb Flatleaf Parsley 30g
€1.00€0.03/g
Dunnes Stores My Family Favourites Irish Creamery Butter 454g
€2.99€6.59/kg
Dunnes Stores Baking at Home Plain Flour 2kg
€2.55€1.28/kg
Dunnes Stores Irish Low Fat Milk 1 Litre
€1.05€1.05/l
Maille Mustard Dijon Original 215 g
€3.79€17.63/kg
Dunnes Stores My Family Favourites Garden Peas 1080g
€1.20€1.11/kg
Dunnes Stores Tuna Steak in a Little Spring Water 110g
€1.30€11.82/kg
Obento Panko Bread Crumbs 200g
SAVE €0.25
€2.00 was €2.25€10.00/kg
Recipe
INGREDIENTS
- 150g wholewheat pasta shapes (such as fusilli or penne)
- 1 small onion
- 1 celery stick
- 140g mushrooms
- 15g packet flat-leaf parsley
- 2 tablespoons softened butter
- 2 tablespoons plain flour
- 300ml low fat milk (1.5% fat)
- 1 teaspoon mustard
- 200g frozen peas or petit pois
- 2 x 142g tins of tuna in spring water, drained
- 2 tablespoons panko breadcrumbs
METHOD
- Preheat the oven to 200°C (400°F), gas mark 6.
- Cook the pasta in a large pan of boiling water with a pinch of salt (optional) for 6 minutes until almost but not quite cooked through.
- Meanwhile, cut the onion in half, then peel and dice. Trim the celery and dice. Cut the mushrooms into slices. Strip the parsley from the stalks and finely chop.
- Melt half the butter in a large non-stick frying pan over a medium heat. Saute the onion, celery and mushrooms for 2-3 minutes until softened.
- Stir in the flour and cook for 1 minute, stirring. Gradually add the milk, stirring to combine.
- Cook the sauce for 3 minutes until thickened. Stir in the mustard and season with salt (optional) and pepper.
- Drain the pasta and fold into the sauce and then stir in the peas or petit pois and two thirds of the parsley.
- Finally, gently fold in the tuna, trying not to break it up too much. Transfer into a small baking dish.
- Melt the rest of the butter in a small pan or in the microwave and stir in the panko breadcrumbs with the rest of the parsley.
- Scatter over the tuna pasta mixture and bake for 15-20 minutes until bubbling and golden. Serve straight to the table.
Note: Calories listed are an estimate and may differ depending on brand. Always check the packaging for specific calorie count.